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| Alberti,Aline; Vieira,Renato Giovanetti; Drilleau,Jean Françoise; Wosiacki,Gilvan; Nogueira,Alessandro. |
| The aim of this work was to evaluate the nitrogen content in different varieties of apple musts and to study the effect of different nitrogen concentrations in apple wine fermentation. The average total nitrogen content in 51 different apples juices was 155.81 mg/L, with 86.28 % of the values above 100 mg/L. The apple must with 59.0, 122.0 and 163.0 mg/L of total nitrogen content showed the maximum population of 2.05x 10(7); 4.42 x 10(7) and 8.66 x 10(7) cell/mL, respectively. Therefore, the maximum fermentation rates were dependent on the initial nitrogen level, corresponding to 1.4, 5.1 and 9.2 g/L.day, respectively. The nitrogen content in the apple musts was an important factor of growth and fermentation velocity. |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Apple juice fermentated; Fermentation rate; Cider; Yeast. |
| Ano: 2011 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132011000300017 |
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| Nogueira,Alessandro; Guyot,Sylvain; Marnet,Nathalie; Lequéré,Jean Michel; Drilleau,Jean-Francoise; Wosiacki,Gilvan. |
| The objective of this work was to study the effect of alcoholic fermentation on the content of phenol compounds of five cider apple varieties. The initial content in the apple juice samples, as determined by HPLC, varied from 188.4 to 2776.17 m mg.L-1. In three of them (DC, PJ, GU), the total phenol compounds remained unaffected by fermentation. However, in two (DM, KE), the final values were lower (55 and 313 mg.L-1). In these apple cider, the values of caffeic acid increased from 6.6 mg.L-1 to 41.8 mg.L-1. The catechin content increased during the process, approximately 13 mg.L-1 independent of the variety. The other phenols class did not present any modifications due to the alcoholic fermentation, maintaining the phenolic compounds of original clarified... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Cider; Fermentation alcoholic; Polyphenols. |
| Ano: 2008 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132008000500020 |
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| Nogueira,Alessandro; Mongruel,Caroline; Simões,Deise Rosana Silva; Waszczynskyj,Nina; Wosiacki,Gilvan. |
| The aim of this work was to determine the influence of biomass reduction in the cider processing and the quality of the fermented product made on laboratory scale, but in the same conditions usually found in factory units. The must, made with apples of the Gala variety, depectinized and transferred to 500 mL-fermenters, was inoculated with 2.0x10(6) cfu/mL of natural or commercial yeast, and at each 12 hours biomass was removed by centrifugation in one flask of the experimental set, and the must was left to ferment. All seven flasks of the fermented beverage were analyzed for 20-26 days after the inoculation, and the results showed that the best moment for biomass removal was 1.5-2.0 days of fermentation, leading to a product with significant residual... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Cider; Fermentation; Technology. |
| Ano: 2007 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132007000700019 |
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| Teuber, Ramona. |
| The number of products bearing a Geographical Indication (GI) has increased steadily in recent years. The EU Commission considers GIs as a useful tool in fostering simultaneously the production of high-quality food products as well as rural development in less-favoured regions. However, GIs are by no means a self runner. In order to be successful consumers have to value GIs. So far empirical evidence with respect to consumers' knowledge, expectations and WTP towards GI products is rather mixed and mainly focused on Mediterranean countries. The present paper addresses both sides of the market, i.e. producers' motivations to establish a GI and consumers' expectations towards GI products by representing results from a German case study, i.e. Hessian apple... |
| Tipo: Conference Paper or Presentation |
Palavras-chave: Geographical indications; German case study; Cider; Online survey; Agricultural and Food Policy. |
| Ano: 2009 |
URL: http://purl.umn.edu/58150 |
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